Curried chicken-and-peach salad

4 Servings

Ingredients

Quantity Ingredient
6 tablespoons Nonfat mayonnaise
6 tablespoons Nonfat sour cream
¾ teaspoon Sugar
¾ teaspoon Lemon juice
½ teaspoon Curry powder
⅛ teaspoon Salt
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cinnamon
8 cups Torn Bibb lettuce
2 cups Cubed cooked chicken breast, (1 pound) skinned, boned
2 cups Sliced peeled peaches, (1-1/4 pounds)
16 Bibb lettuce leaves
2 tablespoons Pine nuts, toasted

Directions

Combine the first 8 ingredients in a large bowl; stir well. Add torn lettuce, chicken, and peaches, and toss gently. Yield: 4 servings.

Per serving: 216 Calories; 4g Fat (15% calories from fat); 26g Protein; 21g Carbohydrate; 59mg Cholesterol; 451mg Sodium NOTES : To serve, spoon 2 cups of salad onto each of 4 lettuce-lined plates; sprinkle pine nuts over each serving.

Recipe by: Cooking Light, June 1995, page 63 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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